This decadent, yet easy Chocolate Lava Cake Recipe is just 5 simple ingredients, ready in about 25 minutes and makes the most romantic dessert ever!
I originally shared this rich and gooey lava cake recipe back in 2012, but it was in desperate need of some updated pictures, as well as some updated recipe notes… plus I will never turn down the opportunity to eat chocolate cake.
Chocolate Lava Cake Recipe
This copycat recipe is so quick and easy to make, you’ll be shocked! The recipe makes 4 mini lava cakes, but you can easily halve the recipe or double it to make more.
Ingredients for Lava Cakes
Here’s the basic list of what you’ll need in order to make these Chocolate Lava Cakes. As always, you can find the full list of ingredients located in the printable recipe card below.
- Butter
- Semi-Sweet Chocolate – I like to use the baking chocolate, but chocolate chips also work
- Powdered Sugar
- Eggs – both whole eggs and one egg yolk
- All Purpose Flour
How To Make Homemade Lava Cakes
Start by melting together some butter and semi-sweet chocolate in a large bowl.
You can either melt the combination over a double boiler, or in the microwave. I prefer the microwave because it’s faster.
Whisk powdered sugar into the chocolate mixture until it’s nice and smooth.
Add in 3 whole eggs and the yolk of another as well as a little flour and then whisk again until smooth.
Divide the chocolate cake mix into 4 small 1 cup ramekins that have been coated generously with non-stick spray.
Place the cups on a baking dish and bake in an oven at 400 degrees F. for about 15 minutes.
Allow the cakes to cool for at least 3 to 5 minutes before placing a plate on top and flipping over. Gently remove the cup by pulling straight up.
Commonly Asked Questions
This Chocolate Lava Cake Recipe is baked at a high temperature causing the outsides of the cake to bake quickly, while leaving the insides of the cake a hot gooey chocolate center.
YES! The internal temperature of the cake will rise above 160 degrees which is the safe temperature of eggs. You can check the temperature of your cakes to be sure.
You’ll want to use a high quality chocolate for this recipe for best results. I use the Semi-sweet baking bars by Baker’s, Ghirardelli, Nestle, or Lindt.
That being said, I have successfully used morsels (chocolate chips) for this recipe when in a pinch.
How to Bake Chocolate Lava Cakes
This recipe makes 4 chocolate lava cakes when baked in 8oz ramekins, but can also be prepared in a muffin tin (making 6 smaller cakes).
Tips For Success
The top of the lava cake will be slightly jiggly, but mostly set when you remove it from the oven, while the outsides should be set completely.
- Make sure to coat the ramekins or muffin pan with non-stick spray. I prefer to use the baker’s spray (the one with flour in it).
- Place the ramekins on a baking sheet before placing in the oven for ease in removing.
- Make sure to let the chocolate lava cake rest for at least 3 to 5 minutes before inverting onto a plate to enjoy.
PRO TIP: If you’re having trouble getting the lava cake to release from the cup, carefully run a knife around the edge of the cake to help loosen it.
Make Ahead Chocolate Lava Cakes
Can you make these Chocolate Lava Cakes ahead of time if you’re having a dinner party?
You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with plastic wrap and store in the refrigerator. Let the cake batter come to room temperature before baking.
Can you FREEZE these Chocolate Lava Cakes and How Do You REHEAT Them?
Once the cakes have been baked, remove them from the ramekins and let them cool completely. Wrap tightly with plastic wrap and freeze for up to 3 weeks.
To reheat, unwrap cake and microwave on a microwave safe plate for 1 minute, or until heated through and chocolate center is still gooey.
These Chocolate Lava Cakes are the perfect dessert to go along with your romantic Valentine’s Day dinner, or any time you’re needing to satisfy that chocolate craving!
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Chocolate Lava Cake Recipe
Ingredients
- 4 oz Semi-Sweet Chocolate
- 1/2 cup butter
- 1 cup powdered sugar
- 3 whole eggs
- 1 egg- YOLK ONLY
- 6 tbsp all-purpose flour
Instructions
- Preheat oven to 400 degrees F.
- In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth.
- Add the powdered sugar, 3 WHOLE eggs and 1 egg YOLK, whisk till combined.
- Add 6 tbsp of flour and whisk until combined again.
- Liberally spray 4 small (1 cup) custard cups with non-stick cooking spray, and evenly fill with batter.
- Bake on a cookie sheet in the oven for 15 to 16 minutes until the outer edges are set and the center is soft set.
- Remove from oven and let cool for 3 to 5 minutes before inverting onto a plate. Serve with ice cream if desired and enjoy!
Video
Notes
- You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with plastic wrap and store in the refrigerator. Let the cake batter come to room temperature before baking.
- Once the cakes have been baked, remove them from the ramekins and let them cool completely. Wrap tightly with plastic wrap and freeze for up to 3 weeks.
- To reheat, unwrap cake and microwave on a microwave safe plate for 1 minute, or until heated through and chocolate center is still gooey.
Nutrition
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Rosemary and Thyme Turkey Cutlets
Sarah Johnson
These were Awesome! Just made them for my daughter’s birthday , Thank you for the great detailed recipe 🙂
Brent Constance
i would like to know what kind of chocolate you would use
Shawn
Hi Brent, I use a semi-sweet chocolate for this.
Rachel Page
I made these last night and they were to die for! Yum! This recipe is a keeper!
John
Very disappointing. I used bittersweet instead of semisweet chocolate and thats probably why.
The baking time was way off, took about 25 minutes for the toothpick to come out not completely covered in batter.
I added 1.5 tsp of baking powder and it still came out flat.
Shawn
Next time, try following the recipe as it’s written and you will see better results. The center should still be very gooey in the center, so the toothpick method does not work with this recipe.
kawtar
ymmmmm ana jerebeteha we jatniii ymmm
Neetu
Hi Shawn,
What a lovely space you have here! And I absolutely love this recipe! In face this is what I made for my husband’s birthday last night!! I have posted this recipe on my page, with a dedication to you too, so please do check it out. You can also follow me on facebook, www.facebook.com/neetustasty treats. Happy to be a follower!
Neets
neetustastytreats.blogspot.com
Nelli
Would these make good cupcakes? I actually failed at making these because I added mini marshmallows to the batter and in the over they floated to the top and burnt black…. But I was able to scrape off the burnt marshmallows and ate the cake! It didn’t have the molten effect though 🙁 I loved loved loved loved loved the cake! It was light and chocolatey, just the way I adore it! I have a party coming up and thought this recipe would make amazing cupcakes?
Shawn
I’ve never made them as cupcakes, but if you enjoy it, I don’t see why not! 🙂
jams
yummmmy
Sammi @Sammi Sunshine
These are to die for! This is what my friends and I usually got when we wanted dessert. My mom used to make something similar, I will have to get the recipe from her…
Peace & Sunshine,
Sammi
molly
why that eggy smell comes i tried it twice(just like yours) but that smell is not going
Shawn
I’m thinking it must mean you have some bad eggs. Try again with some fresh eggs and see if the smell persists. I’ve never had an egg smell when I make these.
Timothy Sexton
A great recipe but I do have just one piece of advice that I REALLY hope you will take to heart. I made the cake exactly as you described but replacing the chocolate with white chocolate….BEFORE I saw the link to the white chocolate version….may I politely recommend that you reposition the link to the white chocolate somewhere higher on the page for those who–like me–were specifically looking for the now apparently discontinued white choc lava cake at Chilis. I made it for my wife’s birthday.
Nida
yes, i used hersheys semi sweet chocolate chips, as for the coconut oil, this was the first time i used it. I stay in Qatar n it was pretty difficult to find a good brand coconut oil, and since i had no experience in using the oil, all i looked for was a muti purpose oil, which the supermarket guy said was used for cooking too.
i guess, ill try the vegetable oil next time.thanks!
Alicia
This is years too late, but just wanted to mention for anybody else reading that the oil you used was most likely unrefined oil. It has a wonderful coconut smell and taste, but obviously not good for this recipe. That’s what I’ve been reading the comments for, to see if it would work. To get a neutral taste, you would want to use a refined oil. Coconut oil labels will say if it is refined or unrefined. I didn’t know the difference either until I bought a refined oil and it didn’t have the coconut smell and taste.
Nida
Hey, Ive long been a fan of chilis molen cake and i thank u from the bottom of my heart to share this recipe with all of us 😉 (Im a foodie)…
my cake turned out just fine, very moist, soft n did not even crumble while taking it out to the dish but the chocolate topping on top gave me some problems. I used the quantities exactly as uve mentioned in ur recipe but my sauce had a very very strong coconut oil taste. To kill the over powering smell n taste of coconut, i added in more chocolate chips (about half as much as the actual quantity), but that didnt help at all. Then i thought of pouring the sauce over ice cream and maybe the mixed taste would be better, but sadly, that did no good. Although, the good thing was that the sauce took bout 20-30 seconds to harden but the taste really put me off. believe me, it felt like i was having brown color coconut oil with ice cream. I still have the sauce kept in a jar, do u think u can help me somehow to make it better…pretty plz!
Shawn
Hi Nida! Glad to hear the cake turned out well for you! As for the Magic Shell topper, did you use semi-sweet chocolate chips? I have tried 3 different brands of coconut oil, and I have not experienced an overpowering coconut oil taste. Is your coconut oil old or maybe a cheaper brand? I am not sure if there is a save for the topping now, but you could try using a vegetable oil instead of the coconut oil if you are not liking the coconut oil. Hope that helps!
sherrie
my son just whipped these up while i instructed from the laptop and we are waiting for them to bake. waiting is torture!!! I can’t wait!
Shawn
Haha! I love that you had your son do it! It’s so easy to make, and so delicious too! 🙂
Aarushi
This is a really good recipe! I just tweaked it a bit by baking at 475 F for 8 minutes as that kept the cake’s lava molten. Maybe it’s just my oven that’s different. 🙂 Really excellent recipe just like I had in my favorite dessert bar in New York, and this is a big hit among my friends. Thank you!
emily
it does not taste ANYTHING like chilli’s’! Its actually pretty bad
Shawn
I am sorry you feel that way Emily. I have always had rave reviews from anyone I have served it to. Maybe you missed a step in the recipe??
Shanna
Is this able to be leftover and microwaved? I’d like to make it for my husband for Valentine’s day, but don’t want to spoil his appetite before dinner. Would it still stay gooey and molten if it sat in the fridge for a couple hours and then zapped it in the microwave?
Shawn
Unfortunately I don’t think it will retain the molten gooey center if it’s microwaved. Instead try preparing the batter, placing it in the cups and placing them in the fridge BEFORE baking. Pull them out and set on the counter while you eat dinner and pop them in the oven once dinner is finished and bake accordingly. That way it’s fresh, hot, and totally romantic! 🙂
Emily
SHAWN, THANK YOU SOOOO MUCH! This was so easy to make and so delicious! I’m not the one that would impress you with my baking skills, so if I say I made and it came out delicious, anyone can make it! lol THANK you again!
Nicole
Just tried it, loved it. This is seriously dangerous in this house. Thanks!
Emily
This is definitely on my list of goodies to try during the holidays…mmm…
Baking Serendipity
This looks fantastic! I rarely eat dessert out, but would love to make this at home 🙂
Jaclyn
These could be dangerous knowing how to make them at home =). I totally love your blog, I’m trying to find the courage and patience to create a new site and switch it all over. You’ve totally inspired me though.
Erin @ Dinners, Dishes and Desserts
I love molten lava cake – this looks heavenly!
Sook
I love molten cakes! looks so easy to make!
Shawn
Yup! I am all about easy recipes, so this one is definitely easy to make!
Kathy Steger @FoodWineThyme
I am in heaven right now. I LOVE this desert. I really suck at baking but hoping if i follow your instructions step by step I can make this. 🙂 Thank you
Shawn
Don’t worry, it’s practically fail-proof. Just follow the steps, and you’ll have one killer dessert! 🙂
Jessica@AKitchenAddiction
This is seriously amazing!
Shawn
haha, thanks Jessica. It really is amazing! 😉
Christina @ This Woman Cooks!
I love this cake! Must try this at home 🙂
Shawn
Thanks Christina! Let me know what you think if you try it out! 🙂
carrian
Hey! I have the same recipe, but totally with a cake mix. Bahahaha. I am usually against cake mix, but sometimes you just gotta do it. Maybe not you, but I do. ANyway, miss seeing your cute face. Mwah!
Shawn
I am a huge lover of cake mixes. I think they are simple and easy to use, and that is my motto. I like this recipe though because it’s enough for 4, without a lot of extra left overs, and left overs = late night binges for me….hehe.
Hayley @ The Domestic Rebel
Shawn, I think I love you. I love Chili’s version but this looks even better. Who knew it’d be so easy to whip up? And I totally have those exact ramekins (and didn’t know they were oven-safe; bonus!) and that cutie IKEA dishtowel 🙂 love love love this recipe!
Shawn
Thanks Hayley! The towel is actually from Crate & Barrel, but I sure do love IKEA too!
Asiya @ Chocolate and Chillies
This looks amazing and hard to believe it was so quick to make too!
Shawn
I know right?! It’s crazy simple, and out of this world good!
Dorothy @ Crazy for Crust
Oh my goodness Shawn. I need this in my life. Like, NOW. My mouth is watering!
Shawn
Seriously, get it in your mouth. It’s very good at stopping the watering-of-mouths.
Kelda Toliver
Mmmm yummmm wowowow
Shawn
haha, thanks Mom! 🙂 Love ya!
Amie
Looks delish!
Shawn
Thanks Amie!